The deep fried mac and cheese sticks at Reggie's in Toronto, made with swiss, mozzarella and two-year-old cheddar to maximize gooeyness

Society Restaurant and Lounge in Vancouver throws some heat into its mac-and-cheese balls thanks to a hint of jalapeno peppers. The balls are made with six kinds of cheese: mascarpone, cream cheese, mozzarella, aged cheddar, gruyère and fontina.